 | 1908 - 696 páginas
...'ReichhertMeissl number not less than twenty four (24) and a specific gravity not less than 0.905 40°C. 40°C. d. BUTTER. 1. Butter is the clean, non-rancid product...constituents, with or without salt, and contains not less than eighty-two and fivetenths (82.5) per cent, of milk fat. By acts of Congress approved August 2, 1886,... | |
 | George Moses Price - 1915 - 380 páginas
...force. Butter. Butter is the clean, non-rancid product made by gathering in any manner the fat from fresh or ripened milk or cream into a mass, which...contains a small portion of the other milk constituents and may or may not have an addition of salt. Cheese. Cheese is the sound, solid, and ripened product... | |
 | 1916 - 126 páginas
...1abeled and sold as such. BUTTER. The State Board of Health in regulations adopted, defines butter as "the clean, non-rancid product made by gathering in...which also contains a small portion of the other milk consti1uents, with or without salt or added coloring matter and contains not less than 82.5',; of milk... | |
 | United States. Bureau of Chemistry - 1903 - 916 páginas
...considerable portion of water has been evaporated. (ti) BUTTES. Definition. 1. Butler is the product obtained by gathering in any manner the fat of fresh or ripened...the other milk constituents, with or without salt. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain additional coloring... | |
 | New Jersey. State Department of Health - 1904 - 708 páginas
...less than eighteen per cent, of milk fat. BUTTER. DEFINITION. 1. Butter is the product, ol>taine<l by gathering in any manner the fat of fresh or ripened...the other milk constituents, with or without salt. STANDARD. Standard butter is butter containing not less than eighty-two and five-tenths (82.5) per... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 páginas
...than eighteen (18) per cent. of milk fat. d. BUTTER. Definition. 1. Butter is the product obtained by gathering in any manner the fat of fresh or ripened...the other milk constituents, with or without salt. By acts of Congress approved August 2d, 1886, and May gth, 1902, butter may also contain additional... | |
 | 1904 - 726 páginas
...of milk fat. BUTTER. DEFINITION. 1. Butter is, the product obtained by gathering in any manner tie fat of fresh or ripened milk or cream into a mass,...the other milk constituents, with or without salt. STANDARD. Standard butter is butter containing not less than eighty-two and five-tenths (82.5) per... | |
 | United States. Bureau of Chemistry - 1904 - 974 páginas
...Definition. 1. Butler is the product obtained by gathering in any manner the fat of fresh or ripened rnilk or cream into a mass, which also contains a small...the other milk constituents, with or without salt. By acts of Congress -approved August 2d, 1886, and May 9th, 1902, butter may also contain additional... | |
 | Illinois. State Food Commissioner - 1904 - 280 páginas
...Butter is the product obtained by gathering in any manner the fat of fresh or ripened milk or oream into a mass, which also contains a small portion of...the other milk constituents, with or without salt. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain additional coloring... | |
 | Connecticut Agricultural Experiment Station - 1905 - 590 páginas
...is cream from which a considerable portion of water has been evaporated. d. BUTTER. 1. Butter is the product made by gathering in any manner the fat of...constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent. of butter fat. By acts of Congress approved August 2, 1886,... | |
| |
Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two... 
